Sunday, March 02, 2014

Peppered Mackerel Penne

Thursday 20 February
A seat-of-the-pants, back-of-the-pantry meal after getting back from Cambridge.  
Sauté a half a chopped onion and some garlic; add a spritz of tomato paste to brown a bit; throw in a bulk-pack of tomato purée and a few renegade fresh tomatoes (chopped) we had left in the fridge while we were away.  
Simmer further, then flake in three fillets of peppered mackerel, and toss with penne.

We'd post a picture, but the one we took looks just like the one for last Friday.

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